Cherry sponge cake with chocolate

Ingredients for 1 servings:

• 250 g flour
• 1 packet of baking powder
• 4 eggs
• 2 tsp, heaped vanilla sugar
• 190 g sugar
• 200 g butter
• 100 g dark chocolate shavings
• 3 tbsp cherry brandy
• 1 pinch of salt
• 1 jar morello cherries, 350 g, drained
• e.g. powdered sugar
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

quick, easy, delicious

Drain the cherries. Meanwhile, beat the eggs, butter, and sugar until fluffy. Then add the kirsch. Combine the flour, salt, and baking powder and quickly stir in. Finally, stir in the chocolate shavings and cherries. Grease a springform pan or other turn-out cake pan and sprinkle with breadcrumbs. Carefully pour in the batter and bake at 175°C (top/bottom heat, do not preheat) for about 50 minutes. Remove from the pan or turn out, let cool, and sprinkle with powdered sugar or decorate in another way. Tastes wonderfully moist and chocolatey and even better the next day.